Food Service Worker

Full Job Description

This Full Time Food Service Worker position is located within the Nutrition and Food Service at the VA Southern Nevada Healthcare System (VASNHS) in Las Vegas, NV.

The position contributes to the preparation of meal items, the assembly of meal trays and the delivery of meals to Veterans.

To qualify for this position, applicants must meet all requirements by the closing date of this announcement.

EXPERIENCE: A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position.

Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume.

Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards.

SCREEN-OUT ELEMENT: Your qualifications will first be evaluated against the prescribed screen out element, which usually appears as question 1 in the on-line questionnaire.

Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated.

The potential eligibles are then rated against the remainder of the Job Elements: Dexterity and Safety Follow Directions Handle Weights and Loads Reliability And Dependability Special Aptitude - Food Service Work Work Practices Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religions; spiritual; community; student; social).

Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment.

You will receive credit for all qualifying experience, including volunteer experience. Note: A full year of work is considered to be 35-40 hours of work per week.

Part-time experience will be credited on the basis of time actually spent in appropriate activities.

Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment.

Major Duties:

Major duties and responsibilities include but are not limited to: Sets up and breaks down assigned station with the correct supplies and food items.

Portions food items into standard serving sizes using the proper utensils and specified dishware. Selects and places correct items on patient trays.

Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian.

Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes.

Cleans serving areas by sweeping and mopping floors, cleaning/sanitizing work surfaces, and other food service equipment, such as refrigerators, toaster, and coffee machines.

Cleans production equipment including steam jacketed kettles, tilt skillets, etc. using appropriate and safe sanitation techniques. Loads and operates dishwashers and cart washing station.

Transports tray carts to wards and individually delivers trays directly to the patient's bedside or assists patients with transport of their meal trays.

Sets-up serving areas with hot and cold foods, keeping foods appropriately stocked during meal service; Identifies discrepancies between the prescribed diet and/or listed food allergies and the food items listed on the tray ticket; Assembles a variety of items while working in cold food preparation and nourishment area; Make cold sandwiches using prepared ingredients.

Performing other duties as assigned.

Physical Effort and Work Conditions: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity.

Performs work requiring light to moderate physical.

May be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies.

Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending.

Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

Applicants will be rated in accordance with the OPM Federal Wage System Qualifications.

For this position, the job element method is used to match what you, the applicant, can do against what the work calls for.

Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success.

Your qualifications will first be evaluated against the prescribed screen out element, Reliability and Dependability.

Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration.

The candidates are rated against the remainder of the job elements.

While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume.

Work Schedule: Varies to include Weekends and Holidays Position Description Title/PD#: Food Service Worker/PD99920-A Relocation/Recruitment Incentives: Not Authorized